Jan 28, 2010

My weeknights are pretty hectic and my dinners are usually quick meals I can make in under 30 minutes. This is a quick Greek inspired chicken dish and a great way to make boneless chicken thighs. I'm sure chicken breast would work well with this too. Perfect with some fresh lemon and a Greek salad on the side. Two pieces with artichokes and cheese is 7 points plus.

Combine artichoke hearts along with liquid and chicken and let it marinade about 20 minutes or longer. After it's marinated, drain all liquid, add garlic, oregano, salt and pepper.

Broil on low about 6 inches from the flame for about 10 minutes or until golden brown, turn chicken and cook an additional 8-10 minutes and chicken is fully cooked. Top chicken with feta and broil an additional minute. Remove from oven and top with fresh oregano.

I could spend hours looking at your recipes. Everyone looks so delicious and so doable. So far I have made the Skinny Chix Parmesan, the Sante Fe Chicken and Baked Zucchini Sticks. Have loved it all. Keep bringing it on, gonna do the Garlic Shrimp this weekend. I hit my WW goal last night. Lost 51.2 lbs since April.

Wow!!! you have some really incredible recipes! I've been exercising and eating right and I've lost 40 pounds so far. I'm still in the proces of learning different foods and your site will come in handy!! Would you be interested in writing a guest post on my blog?

I LOVE your website! And I just want to let you know that my heart skipped a beat when I saw your Pio-Pio inspired Chicken! It's my FAVORITE restaurant! I will be making it this weekend, thanks so much for the wonderful recipes!!!

Wow, I just stumbled on this site and wish I had found it a lot SOONER! My husband is on WW and it's so hard to find good WW recipes with the points factored in. I'm not on the plan, but why not eat like that for meals? It's healthier! Thanks!!

A friend in my Weight Watchers group recommended your site. The first recipe I tried was the "Chicken Thighs w/ Artichoke Hearts & Feta Cheese". It was delicious and very easy to make. I will definitely try more recipes in the future. Thanks sooo much!

Thank you for sharing such excellent recipes. I made this one last night and thought it was supurb! I didn't have the marinated artichokes, so I used regular ones, added a little oil and soy sauce, with the spices and let it marinate for about 40 minutes. It turned out great! We had it with the breaded zucchinni too!

We had this tonight for Valentine's Day dinner, and it was delicious! Broiling has always made me a bit nervous, because I've been afraid to burn things. Broiling on low was no problem at all, and the chicken turned out so moist and tender. What a great way to cook chicken!

I made this for my husband and parents last night and there were rave reviews all around! Only thing was it took a lot longer to cook than the recipe said - maybe my broil wasn't getting hot enough but it probably took me about 40 minutes total. Turned out delicious!

I had this for dinner tonight and it was quite tasty!!! I added a bit more garlic since I love it and the flavors were delicious. I used a broiler pan for the person asking what kind of pan to use above. THANK YOU!!

This is the first recipe that I've made from your site as I'm new to WW and someone on the WW boards referred me to your blog. All I can say is this recipe was unbelievably tasty!!! So much so, that I linked it from my WW blog so others will see it and make it......LOL

Thanks for the simplicity and deliciousness. I'll be looking forward to trying many other recipes from your collection!

Just found out about your website on Thursday and made this artichoke dinner tonight. It was easy and delicious!! Thanks so much for creating this website and for taking the time to share your talents with us. I'm a huge fan!

After spending a significant amount of time looking through the recipes on the WW site, I was starting to get a bit discouraged. So when I found this site, you have NO idea how happy I was. Everything looks amazing and there are sooooo many different recipes I look forward to trying.

I really appreciate this site and you being willing to put the work in to keep it going and updated and figuring out the points for it all as well.

THANK YOU THANK YOU THANK YOU!!!! I am a lifer on WW and I always have conflict bc I love to cook and am not creative enough to come up with my own recipes. Since I found your site about 2 weeks ago I have used it for almost all my meals for my family. Last night was the greek meatballs with tzazki, tonight its the chicken thighs with artichoke hearts. I have also made two other recipes from here....all have been wonderful!!! THANK YOU THANK YOU!!!!

UPDATE: I used boneless, skinless breasts instead of thighs. I baked it for 25 minutes at 375. Then added the feta and baked for another 5 minutes. Finally, I put it on broil for 3 minutes. Turned out great! Thanks Gina!

Mmmmm... I am definitely going to pair this with cous cous. I had a recipe very close to this the other night at a dinner party, but there were olives and something else thrown in. Not a fan. She had it with cous cous and it was a beautiful dinner.

The feta sounds like it will be an amazing replacement. I am excited to try this and about 30 other recipes. Thank you so much!

This was sensational! This was my first time cooking with chicken thighs. I'm not sure if the sheer moist perfection of this dish was due to the cut of meat, the artichoke marinade, or the cooking method...but nonetheless, this was SUPER moist and FLAVORFUL. I increased the garlic to 4 cloves and doubled the artichokes to 12 oz to ensure we all got some of the artichokes. My 4 and 6 year old loved it. I served it with brown rice and a salad. Will definitely be making this again and again!

This is a tasty recipe, but I will have to agree with the others that the cook time is a bit off. I did the broil on low for 10 minutes on each side as on the recipe, and the skin got nice and dark and crispy-looking, but after we took them out and sliced into the thicker portions, they were still pink and bloody. Back into the oven at 375 for another 20 minutes to finish them off. I really don't think that just cooking them on broil will cook thick chicken thighs all the way through without burning the skin. Maybe first 375 for 25 minutes and then broil on each side for 10 minutes at the end?

hi Stella, the chicken stated is boneless, which is never thick. I'm wondering if you used bone-in?

I've been broiling chicken for years, Its my favorite way to make chicken actually! On a low broil not too close to the flame it broils wonderfully. Not all broilers are the same or have hi low options, so it could be your oven, or maybe you just like a more well done chicken. This of course could be baked as well.

Had this bookmarked and finally got to try it tonight. It was wonderful. I used chicken breast that I had on hand instead of thigh and it was still very moist. Next time I will add some kalamata olives and sun dried tomatoes yummm

I made this last week and it was delicious. So simple and the broiled crispy chicken thighs mixed so well with the artichoke hearts. I used to only cook with chicken breasts but now I'm started to like chicken thighs more - the meat is more flavorful and doesn't dry out as much as chicken breasts do!

This was fantastic, Gina! I do a lot of proofreading at work, so habitually caught a possible error in the instructions paragraph. I'm assuming you mean, top with fresh parsley vs. oregano. I also noticed that in the photo, the artichokes look a bit charred. Do you put them directly on the pan when baking or on the chicken? Thank you!

Made this tonight and it was terrific!! I used fat free feta bc that's all I could find in the store (aside from regular) and it was still great. Topped it with the recommended fresh lemon for just the right touch. Cook time was perfect for me.

Like a previous poster said, the last line should be changed to say parsley instead of oregano.

I used my broiler for the first time to make this. It was delicious! I eschewed the seasonings and instead added a jar of no-salt-added, cubed tomatoes which were pre-seasoned with basil, garlic, and oregano. This was so quick and easy and tasted so incredibly good. Definitely something I will cook again!

I made this with bone-in thighs; I baked at about 400 for 15-20 minutes, skin side down, then flipped the chicken over for another 15-20, then 5 minutes under the broiler for a little more color. Delicious--my meat-and-potatoes husband said, "Ooh, fancy!" when he saw it and, "Wow!" when he tasted it. Served it with some couscous. Super easy and delicious!

This was AMAZING!!! We just had it for supper and my hubby and I loved it! I made it in my Pampered Chef stone, and before putting the chicken in, I oiled the bottom of the stone and brushed garlic, oregano, and the salt and pepper in the oil. Then I placed the chicken and artichoke on top, and brushed another layer of the garlic, oregano, salt, and pepper. When I added the feta, I also sprinkled Greek seasoning on top. Simply AMAZING!! Great recipe!

Gina thank you for all the fantastic recipes. This has become one of our favorites and my husband said he would never call it a diet recipe. He liked it so much, he has been making some of your other recipes!

Made this last night - I'm not a fan of chicken thighs and this recipe confirms that. This meal might have tasted better with breasts. This was my least favorite meal of yours but since I use your recipes 99% of the week I'm okay with having one recipe not work. My husband liked it. But don't thi k I'd make this.

May I ask what size chicken thighs you use? Mine are approximately 4 oz each and the Tyson website says that is 160 calories. Obviously would be more per serving once you add in the feta and other ingredients. Wondering how many ounces you used to get 107 calories. Thank you!

I made this tonight for my first meal in my new apartment. It's been a long week of moving, and my boyfriend and I are actually sick of pre-made junk food. This was so healthy, flavorful, and comforting that we both devoured it without appreciating how pretty it was (and it did look fancy).

I used chicken breasts, which I baked for ~40 min at 375. I then added feta and baked for an additional 5 min. Finally, I threw it under the broiler until the cheese browned on top (~3.5 min).

Next time I'm going to use 12 oz of artichokes and add lemon. Maybe a little bit in the marinade, or some zest on top to serve? Plated it with some asparagus and olive loaf bread, and will make it again and again.

I love this recipe and sometimes just cook it in our cast iron skillet on the stove top to cut down on time - we use boneless chicken breasts too. I also like to throw some baby arugula in and wilt it right at the end. We've added capers and sun dried tomatoes too. It's always a hit in our house!